DEVELOPMENT OF FRUIT DESSER TECHNOLOGY WITH BIFIDOGENIC PROPERTIES BASED ON GOAT'S MILK by M. V. Temerbayeva, M. S. Bestiyeva, T. I. Uryumtseva, M. B. Rebezov

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STUDY OF STORAGE ABILITY OF Curd DESSERTWITH ADDITION OF VEGETABLE RAW MATERIALS by G. E. Orymbetova, M. K. Kassymova, Z. I. Kobzhasarova, B. T. Abdizhapparova, G. D. Shambulova, A. E. Abdugamitova

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Spatio-Temporal Relationships between Fumarolic Activity, Hydrothermal Fluid Circulation and Geophysical Signals at an Arc Volcano in Degassing Unrest: La Soufrière of Guadeloupe (... by Giancarlo Tamburello, Séverine Moune, Patrick Allard, Swetha Venugopal, Vincent Robert, Marina Rosas-Carbajal, Sébastien Deroussi, Gaëtan-Thierry Kitou, Tristan Didier, Jean-Christophe Komorowski, François Beauducel, Jean-Bernard De Chabalier, Arnaud Le Marchand, Anne Le Friant, Magali Bonifacie, Céline Dessert, Roberto Moretti

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The Heart of Experiential Learning: Connecting Stakeholders in a Dynamic World by Makenna Berry, Brad Campbell, Ryan Connors, Kristen Kassel, Micah Parker, Sawyer Weed, Abby Abston, Thomas Alexander, Aspen Brewer, Samantha Gafford, Keilani Hamann, H.D. Hibbard, Caroline Jerome, Javon Johnson, Reese Kalka, Brooke Kuhlman, John Mercado, Savannah Middleton, Seth Mitchell, Brendan Morgan, Brandon Mraz, Gabrielle Nobles, Ryleigh Oas, Isabella Pearson, Kyle Raburn, Jared Ray, Annelise Smith, Brooke Spencer, Justin Suksengdow, Shelby Tyler, Jacob Zimmer, Jack Trimm, Ryan Murphy, Connor Dessert, Chapman Greer

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OZCAR: The French Network of Critical Zone Observatories by J. Gaillardet, I. Braud, F. Hankard, S. Anquetin, O. Bour, N. Dorfliger, J.R. de Dreuzy, S. Galle, C. Galy, S. Gogo, L. Gourcy, F. Habets, F. Laggoun, L. Longuevergne, T. Le Borgne, F. Naaim-Bouvet, G. Nord, V. Simonneaux, D. Six, T. Tallec, C. Valentin, G. Abril, P. Allemand, A. Arènes, B. Arfib, L. Arnaud, N. Arnaud, P. Arnaud, S. Audry, V. Bailly Comte, C. Batiot, A. Battais, H. Bellot, E. Bernard, C. Bertrand, H. Bessière, S. Binet, J. Bodin, X. Bodin, L. Boithias, J. Bouchez, B. Boudevillain, I. Bouzou Moussa, F. Branger, J. J. Braun, P. Brunet, B. Caceres, D. Calmels, B. Cappelaere, H. Celle-Jeanton, F. Chabaux, K. Chalikakis, C. Champollion, Y. Copard, C. Cotel, P. Davy, P. Deline, G. Delrieu, J. Demarty, C. Dessert, M. Dumont, C. Emblanch, J. Ezzahar, M. Estèves, V. Favier, M. Faucheux, N. Filizola, P. Flammarion, P. Floury, O. Fovet, M. Fournier, A. J. Francez, L. Gandois, C. Gascuel, E. Gayer, C. Genthon, M. F. Gérard, D. Gilbert, I. Gouttevin, M. Grippa, G. Gruau, A. Jardani, L. Jeanneau, J. L. Join, H. Jourde, F. Karbou, D. Labat, Y. Lagadeuc, E. Lajeunesse, R. Lastennet, W. Lavado, E. Lawin, T. Lebel, C. Le Bouteiller, C. Legout, Y. Lejeune, E. Le Meur, N. Le Moigne, J. Lions, A. Lucas, J. P. Malet, C. Marais-Sicre, J. C. Maréchal, C. Marlin, P. Martin, J. Martins, J. M. Martinez, N. Massei, A. Mauclerc, N. Mazzilli, J. Molénat, P. Moreira-Turcq, E. Mougin, S. Morin, J. Ndam Ngoupayou, G. Panthou, C. Peugeot, G. Picard, M. C. Pierret, G. Porel, A. Probst, J. L. Probst, A. Rabatel, D. Raclot, L. Ravanel, F. Rejiba, P. René, O. Ribolzi, J. Riotte, A. Rivière, H. Robain, L. Ruiz, J. M. Sanchez-Perez, W. Santini, S. Sauvage, P. Schoeneich, J. L. Seidel, M. Sekhar, O. Sengtaheuanghoung, N. Silvera, M. Steinmann, A. Soruco, G. Tallec, E. Thibert, D. Valdes Lao, C. Vincent, D. Viville, P. Wagnon, R. Zitouna

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The Slusshy / Jeslyn Puti Othman by Jeslyn Puti, Othman

“…The Slusshy is a business under food and beverage (F&B) industry. We are home-based dessert seller which provide an up-to-date dessert that freshly made upon order. …”
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PROSEDUR PEMESANAN DAN PENERIMAAN BAHAN PASTRY UNTUK KEGIATAN PRODUKSI DI HOTEL HILTON BANDUNG by Anisa Apriani, Oda Oda

“…Abstract - Pastry is one of the departments of the hotel to provide a dessert dish.variouscake and dessert should be produced by the pastry every day in accordance with the request of the banquet event order (BEO). …”
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Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity by Jing Zhang, Yongfen Wang, Baoming Yang, Yongping Li, Lina Liu, Weie Zhou, Si-Jun Zheng

“…The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). …”
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present it : It's not what you've got, it's what you do with IT / by Gray, Deborah, editor 523556

“…There are suggestions for serving food and over 50 garnishes, along with a special section on dessert garnishes.…”

NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM by Fedosova A.N., Kaledina M.V.

“…The study of the biological value of the dessert showed that it fully meets the requirements for healthy food.…”
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Utilizzo di vitigni di antica coltivazione del Meridione d'Italia per la produzione di vini passiti di pregio by Antonacci Donato, Velenosi Matteo, Rocco Perniola, Crupi Pasquale, Ventura Mario, Bergamini Carlo

“…In this context, particular attention are receiving vines for the production of dessert wines. Many regions have made efforts in the search for varieties and techniques able to better promote the drying process. …”
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Fundamentals of Entrepreneurship (ENT300) Individual Business Plan Report : Arifah Kitchen Enterprise / Norarifah Md Saad by Md Saad, Norarifah

“…Arifah Kitchen Enterprise offers bakery products for customers, providing the variety types of dessert such as cakes, cookies and brownies that the gives high satisfaction of customers. …”
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The rheological properties of cream liqueurs and their changes in the transportation process by T. V. Bozhko, R. S. Donchevska, R. P. Romanenko

“…Storage of bottled glass bottles with a capacity of 0.35 l of dessert emulsion cream liqueurs took place in the warehouse at a temperature from +10 to + 250 С and a relative humidity of no more than 85%. …”
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Managing Raw Material in Baked Tapioca Cake Manufacturing Industry by Abu Bakar, Lily Julienti

“…Hafiz was a young entrepreneur who had been on the hunt for the perfect business.After being involved in the property industry as an evaluator for a few years, he wanted to find a way to spend his time by being productive and involve in business he interested most.He was ready to start a new chapter.His passion towards traditional Malay dessert drove him to start the Aura Bengkang Enterprise, a small scale business producing baked tapioca cake – a type of cake requiring unique culinary skills and material use (i.e. the cassava).Not everyone had the required skill set to make the tapioca cake, a traditional semi-soft, chewy yet fragrant Malay dessert. …”
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Effects of yogurt containing Lactobacillus plantarum HOKKAIDO on immune function and stress markers by Mie Nishimura, Tatsuya Ohkawara, Kyohei Tetsuka, Yo Kawasaki, Ryoji Nakagawa, Hiroki Satoh, Yuji Sato, Jun Nishihira

“…Although no significant differences in natural killer cell activity were observed, it was found that neutrophil ratio significantly decreased and lymphocytes tended to increase in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. In addition, the neutrophil-to-lymphocyte ratio, a stress marker, tended to improve in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. …”
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INGESTION OF CARIOGENIC FOODS, ORAL HEALTH AND ORAL MICROBIOTA OF UNIVERSITY STUDENTS by Gabriela Silva Cruz, Davide Carlos Joaquim, Francisco Cezanildo Silva Benedito, Ana Karine Rocha de Melo Leite, Raquel Oliveira dos Santos Fontenelle, Erika Helena Salles de Brito, Ana Caroline Rocha de Melo Leite

“…The highest average in DMFT Index was observed among those who ingested dessert, chocolate and juice boxes. As for the ingestion of cariogenic foods among students with Candida spp. in their oral cavity, 44.44% and 33.33% ingested sweetened cookies and dessert once a week, respectively. …”
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Hoorey2 Cupcakes Enterprise / Fatin Sakinah Samsuri... [et al.] by Samsuri, Fatin Sakinah, Md Yusof, Nurlaila, Mohd Bohari, Aznor Aqlili, Abd Jalil, Nur Aisyah

“…Hoorey2 Cupcakes Enterprise is a new business venture in the dessert food industry that is expected to run in the early of January 2013. …”
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Fundamentals of Entrepreneurship (ENT300) Business Plan: Rainbowlicious / Jeslinna Julan Tungki by Tungki, Jeslinna Julan, Jaya, Nurul Aini Farahin, Tin, Sheanie, Martin, Catherine, Francis, Fiona Stella, Kendawang, Sanganwati

“…We hope in the future we will have excellent records in our cuisine and open more dessert shop in other places.…”
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Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment. by Tom Deliens, Benedicte Deforche, Lieven Annemans, Ilse De Bourdeaudhuij, Peter Clarys

“…This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. …”
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Yummy Icecream / Muhammad Aizat Kamarudin by Muhammad Aizat, Kamarudin

“…If a child loves this frozen dessert, he or she will most likely still love ice cream as an adult. …”
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